SAUCEAWORLD COOKING RECIPE 
JAPANESE. SHINNSHYU MISO PASTE ("Shinnshyu miso")Soy beans & rice farmantaion seasonig
Schedule time
6-24 moths
Origin
Japan
Recommended time to eat
Use for soups
Recommended for
All peoples.
Accompanied drink
Raw material
Composition(Per 100g. or 3.5 oz)
Energy 186 Kcal, Water 44.9 %, Protein 17.2 %, Fat 10.5 %, Non-Fibrous 11.3 %, Fiber 3.2 g, Ash 12.9 %, Calcium 150 mg, Phosphorus 250 mg, Iron 6.8 mg, Sodium 4300 mg, Potassium 930 mg, Retinal 0 mg, Carotene 0 micron g, Retinal Potency 0 IU, Thiamin 0.04 mg, Riboflavin 0.1 mg, Niacin 1.5 mg, Ascorbic acid 0 mg.
Compositionwas calculated using the Standard Tables of Food Composition in Japan.
Message from the Chef
Miso maker is about 2000 companies in Japan, 2 years later is delicious. Three kinds of Miso paste are Soy benas, Rice and Wheat. 560000 tons production. Made with winter in the spring.
Ingredients(11.8Kg 26Lbs.)
3 Kg or 106 oz. of soy beans
3 Kg or 106 oz. of Rice-koji Rice-koji directions
1.2 kg or 42 oz. of salt
6.2 Kg or 219 os. of total (11.8-12 Kg or26-27 Lbs. Yield)
Directions
1. Soak a soy beans with water for 24 hours.
2. Soy beans, boils for 4 hours, It becomes about 2.5 times of quantity.
3. Drains with the standing colander, Juice uses behind.
4. Breaks (mincer/grinder) soy beans.
5. Mixes the soy beans, rice-Koji and salt, Add 700g or 25 oz. soy juice.
6. Moves to the fermentation tank, maintains 30% of space of the tank.
7. Sprinkles salt on the surface.
8. Lids.
9. Fermentation time is 1 month and cool place.
10. Aging time 6-24 moths.
Photos
Top left: Fresh soy beains,
Top right: Rice-koji
18 Apr. 2004 Impr.
30 Mar. 2001